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Lentil Soup with Cauliflower and Bacon

Source: Quick from Scratch - Soups and Salads
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  40 Minutes
  Serves 4
Since the cauliflower only cooks in the soup for a short period of time, the vegetable doesn't develop that overwhelming flavor often associated with it. The flavor of bacon, though, comes through loud and clear.
6 slices bacon, cut crosswise into thin strips
1 onion, chopped
1 cup lentils
2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 1/2 teaspoons dried rosemary, crumbled
1 bay leaf
9 cups water
1 small head cauliflower (about 1 1/2 pounds), cut into small florets (about 1 quart)
1/3 cup chopped fresh parsley
Lentil Soup with Cauliflower and Bacon Recipe at
In a large pot, cook the bacon strips until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but 2 tablespoons of the bacon fat or, if there's less than 2 tablespoons, add enough olive oil to make up the amount.

Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes.

Add the lentils, salt, pepper, rosemary, bay leaf, and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes. Add the cauliflower florets and simmer, stirring occasionally, until the cauliflower and lentils are tender, about 15 minutes longer. Remove the bay leaf.

Stir the parsley into the soup. Serve the soup topped with the bacon.

Variation: Substitute broccoli florets for the cauliflower. Add them after the lentils have cooked for about twenty-five minutes and then simmer until the broccoli is tender, five to ten minutes longer.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 409
Fat. Total: 21g
Fiber: 20g
Carbohydrates, Total: 40g
Sodium: 1471mg
% Cal. from Fat: 46%
Cholesterol: 23mg
Protein: 20g
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Robert, VT Reviewed: 03/27/2008
I love lentils, so I couldn't wait to try this one. The fact that it included cauliflower didn't hurt, as I like that too. As it started to come together, a couple things began to bother me. First, rosemary? Second, nine cups of water? I had hoped that the bacon and onion would flavor it, but this came out tasting like I feared it might, like a bunch of lentils and cauliflower floating around in rosemary flavored water. I'm not a chef, but I would never use rosemary in this. Thyme is my herb for lentils. And plain water? How about beef or chicken broth, or half water half broth? This dish appeared to have potential, but I wouldn't make it again as it is written. I'd have to tweak it a bit.
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